Carrot Cake

Submitted by: Amber Moeller

Makes: one 9-in. pan

Mix:

  • 1/2 c. softened butter

Whip in:

  • 1 c. honey

Add:

  • 4 beaten eggs

Combine in another bowl:

  • 1-1/2 c. whole wheat pastry flour
  • 3/4 t. baking soda
  • 3/4 t. cinnamon
  • 3/4 t. salt

Gather in another bowl:

  • 2-1/4 c. grated carrots
  • 1/3 c. raisins
  • 1/3 c. chopped walnuts

Add dry ingredients to the wet ones. Then quickly mix in the carrot mixture. Line cake pan with wax paper. Pour batter into pan. Bake at 325ºF for 35-45 minutes and center is firm, checking the cake periodically. Let cool. Remove from pan. Ice cake (recipe is below), if desired.

Cream Cheese Frosting

Mix together until smooth:

  • 3/4 lb. cream cheese
  • 1/4 lb. butter, softened first
  • 2 T. honey
  • 2 T. yogurt
  • 1 T. plus 1 t. vanilla

Frost cake uniformly not more than three hours in advance of serving (this is important!). Any thin spots in the frosting or letting the frosted cake sit too long, will allow the oils from the cake to soak through.


« Return to Desserts